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Effect of lactate-enhancement on surface reflectance and absorbance properties of beef longissimus steaks.

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Title Effect of lactate-enhancement on surface reflectance and absorbance properties of beef longissimus steaks.
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Creator Ramanathan R
Mancini R.A
Naveena B.M,
Konda M.K.R
 
Subject Lactate surface reflectance beef longissimus steaks
 
Description Not Available
A completely randomized block design was used to assess the effects of lactate-enhancement on surface reflectance and absorbance properties of beef longissimus steaks. Loins were divided into sections, assigned to one of four treatments (non-enhanced day 0, non-enhanced day 5, water-enhanced, and 3% lactate), vacuum packaged, stored for 5 days at 4 °C, and then cut into steaks that were used to prepare 100% of deoxy-, oxy-, met-, and carboxymyoglobin according to AMSA (1991). Surface color was analyzed using a HunterLab Miniscan Plus Spectrocolorimeter. Lactate-enhanced steaks had the least overall surface reflectance and the darkest surface color (lower L*; P < 0.05). For 100% of each myoglobin form, K/S values and ratios (isobestic wavelengths ÷ 525 nm) at 474, 525, 572, and 610 also were influenced by lactate-enhancement. Hence, when estimating surface myoglobin forms using K/S ratios, separate 100% myoglobin reference standards should be prepared from both non-enhanced and enhanced steaks.
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Date 2018-09-19T10:20:41Z
2018-09-19T10:20:41Z
2010-12-31
 
Type Article
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/7060
 
Language English
 
Relation Not Available;
 
Publisher ScienceDirect